Easy Slow Cooker Chilli Con Carne Recipe
This Easy Slow Cooker Chili Con Carne recipe is a delicious and hearty meal perfect for busy weeknights. Made with lentils, beans, and a medley of vegetables, this chili is rich in protein and fiber. The slow cooker does all the work, melding the flavors of chili powder, cumin, and smoked paprika into a comforting dish. Serve with homemade pico de gallo and your favorite toppings for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Vegan
Ingredients
Scale
- 1 cup dry green or brown lentils
- 1 medium onion (white or yellow)
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeño pepper
- 3-4 cloves garlic
- 2 cans black beans (15 oz each) drained and rinsed
- 28 oz canned crushed tomatoes
- 3 cups vegetable broth
- 2 cups frozen corn
- 1 cup salsa
- 2 TBSP chili powder
- 1.5 TBSP ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 TBSP fresh chopped cilantro plus extra for topping
Instructions
- Rinse the lentils and place them in the slow cooker.
- Add diced onion, green and red bell peppers, jalapeño, and garlic to the slow cooker.
- Stir in black beans, crushed tomatoes, vegetable broth, corn, and salsa.
- Sprinkle in chili powder, cumin, oregano, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the lentils are tender.
- Stir in fresh cilantro before serving.
- Serve hot with your favorite toppings like pico de gallo, tortilla chips, cheese, or avocado.
Notes
- Adjust the amount of jalapeño based on your heat preference.
- For a vegan version, skip the cheese or use a plant-based alternative.
- Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 300
- Sugar: 7g
- Sodium: 850mg